Rustic Shallot and Tomato Rotini with Bacon and Feta
When you have leftover pasta, make this. It comes together extremely fast and you're ready to eat in 20 minutes. Add chicken or let the bacon shine solo.
Equipment
- Cast iron skillet
Ingredients
- 4 slices Bacon
- 2 Shallots sliced thinly
- 1 cup Cherry tomatoes quartered
- 1 tsp Red wine vinegar
- 2 cups Pasta cooked
- 1 tbsp Butter salted
- 2 cups Baby kale or spinach
- ΒΌ cup Feta cheese crumbled
Instructions
- Fry bacon in a cast iron skillet on medium heat. When fully cooked, remove from skillet and set aside on a plate.
- In the same pan, undrained of the grease, toss in the tomatoes and shallots and pour vinegar over. Stir constantly until tomatoes soften and become tender, about 5 minutes.
- Add the cooked pasta and butter to the skillet with the tomatoes and shallots. Toss to combine. Cook another 2 minutes. Add in kale or spinach, stirring to facilitate the wilt, about another minute.
- Remove from heat. Split between two pasta bowls. Top with feta and serve.